Dark, milk, and white are the three main types of chocolate recognized by the Food and Drug Administration. But following an exciting new development from a Swiss chocolate maker, a fourth variety may soon be added to the lineup. As Bloomberg reports, the rosy-hued product, dubbed Ruby, is the first chocolate to come in a new, natural color since white chocolate debuted more than 80 years ago.
Ruby chocolate comes from Barry Callebaut, an international chocolate production company with headquarters in Zürich, Switzerland. The new breed of chocolate was the result of about a decade of development from researchers at Barry Callebaut and Jacobs University in Bremen, Germany. To make the chocolate, they used ruby cocoa beans, which grow in Ecuador, Brazil, and West Africas Ivory Coast. The final product offers a totally new taste experience, which is not bitter, milky, or sweet, but a tension between berry-fruitiness and luscious smoothness, according to a press release.